Iraqi Eggplant Casserole Receita

Experience the magic of Iraqi cuisine with this flavorful Eggplant Casserole! This recipe boasts a delightful combination of tender eggplants, savory meatballs, and aromatic vegetables, creating a symphony of tastes in your mouth. The frying of the vegetables (a crucial step!) adds a depth of flavor that's simply unforgettable. The aroma alone while baking will fill your kitchen with warmth and promise. Serve with fluffy rice, pita bread, and crumbled feta for a truly authentic and satisfying meal. Perfect for a family dinner or special occasion!

Preparo 45 min

Cozimento 90 min

Calorias 539.6 kcal

Proteína 50g

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Iraqi Eggplant Casserole

2 large eggplants, sliced into 1-inch thick rounds
3 medium potatoes, peeled and cut into 1-inch thick rounds
Onion
Ground Lamb
2 lbs ripe tomatoes, sliced
4 tbsp tomato paste
Garlic Cloves
Parsley
Ground Paprika
1 tsp salt (plus 3 tsp for sauce)
1/2 tsp black pepper (plus 1/2 tsp for sauce)
Oil
1 cup water

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Como fazer Iraqi Eggplant Casserole

Heat about 1/2 cup vegetable oil in a large skillet over medium-high heat. Fry 2 large eggplants, cut into 1-inch thick rounds, until golden brown on both sides. Remove and set aside.
Fry 3 medium potatoes, peeled and cut into 1-inch thick rounds, until golden brown. Remove and set aside.
Fry 1 large onion, thinly sliced into rings, until softened and lightly browned. Remove and set aside.
In a bowl, gently mix 1 lb ground meat (lamb or beef), 1 tbsp paprika powder, 1 tsp salt, and 1/2 tsp black pepper. Form into 20 small meatballs.
Heat another 1/4 cup vegetable oil in the skillet. Fry the meatballs until browned on all sides. Remove and set aside.
Layer the fried eggplants, potatoes, onions, and 2 lbs ripe tomatoes (sliced) in a large (9x13 inch) baking dish. Arrange the meatballs on top.
In a bowl, whisk together 1 cup water, 4 tbsp tomato paste, 1/4 cup chopped fresh parsley, 2 cloves minced garlic, 1/2 tsp black pepper, and 3 tsp salt.
Pour the liquid mixture evenly over the vegetables and meatballs in the baking dish.
Bake in a preheated oven at 200°C (400°F) for 60-75 minutes, or until the liquid has reduced and the casserole is bubbly and heated through. Cover with foil if the top browns too quickly.
Let stand for 10 minutes before serving. Garnish with crumbled feta cheese (about 1/2 cup) and serve hot with cooked rice or pita bread.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

54g

Fat

52g

Carbs

19g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat Ground Beef Recipes Lamb Recipes Mediterranean Gluten Free Baking Coffee Recipes

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Perguntas frequentes

Quanto tempo leva para fazer Iraqi Eggplant Casserole?

Iraqi Eggplant Casserole leva cerca de 135 minutos do início ao fim — aproximadamente 45 minutos de preparo e 90 minutos de cozimento.

Quantas calorias tem Iraqi Eggplant Casserole?

Iraqi Eggplant Casserole tem aproximadamente 539.6 calorias por porção, com cerca de 50 g de proteína, 19 g de carboidratos e 37 g de gordura.

De quais ingredientes preciso para Iraqi Eggplant Casserole?

Os principais ingredientes de Iraqi Eggplant Casserole são Eggplants, Potatoes, Onion, Ground Lamb, Tomatoes, Tomato Paste. Veja a lista completa com as medidas acima.